Pralus Barre Infernale Lait

Posted by in Chocolate Reviews on January 26 2011 | Leave A Comment

Even though we’ve been reviewing for a little over four years, there are still many chocolate makers whose products we have yet to taste, and I was mildly surprised to find that we’ve reviewed relatively few Pralus products. Francois Pralus is the son of a famous patissier who followed in his father’s footsteps and has been making his own chocolate for over twenty years.

The wrapping is somewhat unusual – brown paper held together with raffia, giving it a rustic, almost home made look. This imposing looking ‘bar’ is more like an ingot – a thick, chunky looking confection of milk chocolate, praline and hazelnuts. It was something of a surprise to read that it only weighs 160g, because it seems a lot heavier. It’s impressive before tasting – beautifully presented with the Pralus logo moulded into the top.

Such was the size of this bar, I decided to share it between four people after dinner. It was sliced into chunks, which was when I noticed the neat row of hazelnuts running through the middle. The shell is a thick layer of 45% milk chocolate, rich creamy with good cocoa flavours. The praline filling is (as you might expect from someone who’s been making chocolate for over two decades) smooth and rich with a good solid almond flavour. It’s incredibly rich though, and even four of us couldn’t finish off this little beast in one sitting!

So why ‘Infernale’? Devilish? This is certainly one of the richest, tastiest pralines I’ve tasted in quite a while – up there with the best. The milk chocolate coating is about as cocoa rich as it’s possible to get, making this a real indulgence. Buy one of these and it should keep you happy for the best part of a week.

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Comments On This Post

  1. Dom (Chocablog Staff)

    Best part of a week? Have you no stamina!

    I shared one of these with Jen and my half barely lasted the best part of an hour… *oink*

  2. Simon

    I can only begin to imagine what the pair of you must have looked like afterwards. Faces smeared with chocolate like a couple of kids.

  3. Jen

    Yup! I’ve written a review of this for my next newsletter. LOVE IT.

  4. Cool site!
    I’m an accomplished Chef, but still temper chocolate!
    Any advice?
    chefchuck@pittsburghhotplate.com

    pittsburghhotplate.com

  5. I meant, still can’t temper chocolate :)

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